Recipe Tag: pumpkin
Kitchari is a nourishing Ayurvedic rice and moong dal (split mung beans) meal often eaten during cleanses, as it’s easy for the body to digest. It can vary from quite a dry mixture to a wet dal-like meal depending on how much water is added. I’ve gone for more of a dry mixture here, punctuated with pumpkin and gently spiced. Any greens can be used, whatever you have at hand will be fine, whether that’s kale, silverbeet, spinach or broccoli. This winter I’ve got broccoletti – a type of sprouting Italian broccoli – growing in my garden, so I’ve used that here. Find moong dal at your local Indian store or at selected health food stores.
To me nothing screams ‘vibrant’ more than turmeric. Whether you use the fresh root or readily available ground turmeric, its yellow hue and earthy flavour add vibrancy to any dish. I’ve used butternut pumpkin (squash) in this dish as I find it holds its shape when cooked a little better than some other varieties, but Japanese pumpkin would also work great.